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Fish, East Asian

Japanese style panko shrimp with cabbage and rice

Japanese style panko shrimp, or ebi furai, are shrimp coated in panko breadcrumbs and fried, served with finely shredded crunchy cabbage, rice, and homemade tartar sauce. This easy recipe for 4 people takes 35 minutes and costs about €4.70 per serving. The key is a dry, well pressed coating and frying in small batches so the oil stays hot.

Panko fried shrimp, the famous ebi furai, with tartar sauce and crunchy cabbage, sound good?

Japanese style panko shrimp with cabbage and rice
Total time
35 min
Difficulty
Easy
Cost per person
€4.70
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Under the golden, crackly panko crust, the shrimp stays juicy and tender, with a light briny flavor that comes through after a quick fry. The cabbage, sliced thin and rinsed in ice water, brings a cold, crisp snap that plays against the hot, crunchy shrimp. Homemade tartar sauce, with chopped pickles and mashed hard boiled egg, ties everything together without covering up the shrimp.

This is the kind of dish that feels like a treat on a weeknight when you want something different from your usual rotation, but it is simple enough not to stress you out. Kids tend to love the crunchy coating and the fact that you can eat it with your hands or chopsticks. It also works well for a Sunday lunch if you have a bit more time for frying and want to surprise guests with a homemade Japanese dish, which is how Mon Chou likes to bring new flavors to your table.

The ingredients

4 people

Fish counter

  • Large peeled shrimp 16

Pantry

  • Flouroften in the pantry 60 g
  • Panko breadcrumbsoften in the pantry 120 g
  • Frying oiloften in the pantry 50 cl
  • Pickles 4
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2
  • Mayonnaise 4 tbsp
  • Hard boiled egg 1

Fruits and vegetables

  • White cabbage 300 g
  • Lemon 1

Allergens Shellfish, Gluten, Eggs, Mustard

The step by step recipe

  1. Peel the shrimp, keeping the tail on, score the belly, and press down gently to flatten.

    Pat them dry well, breading only sticks to a dry shrimp.

  2. Make the sauce by mixing the mayonnaise, chopped pickles, mashed hard boiled egg, a squeeze of lemon, and pepper.

    Add a pinch of parsley or chives for freshness.

  3. Thinly slice the cabbage and keep it in ice water.

    Ice water makes it crisp and gives it a nice curl, dry it well afterward.

  4. Cook the rice in salted water, then drain it. 11 min

    You will need both hands free during frying.

  5. Salt the shrimp, then coat them in flour, beaten egg, and finally panko, pressing to help it stick.

    Panko, lighter than regular breadcrumbs, is sold in the world foods aisle.

  6. Fry them in hot oil for two minutes per side until golden, drain, and serve with the cabbage, rice, and sauce. 5 min

    Don't fry too many shrimp at once, or the oil temperature will drop.

Our tips to get it right

  • Keep one hand dry for the flour and panko, and one hand wet for the beaten egg, that way your fingers won't get completely coated in breading.
  • Let the breaded shrimp rest for five minutes before frying, the coating sticks better and is less likely to fall off in the oil.
  • Test the oil temperature by dropping in a pinch of panko, it should rise to the surface immediately with a steady sizzle.

The variations

  • Swap the shrimp for strips of cod or hake for a white fish version that stays just as crunchy.
  • For a vegetarian version, bread sticks of eggplant or sweet potato the same way and fry them for the same amount of time.
  • To save time with hungry kids, bread the shrimp ahead and bake them at 200 degrees for fifteen minutes instead of frying.

What to serve it with

  • A light miso soup starter
  • Japanese green tea
  • Edamame on the side

Storage

Cooked breaded shrimp keep for one day in the fridge in a sealed container, though they lose their crunch. Reheat in the oven or an air fryer rather than the microwave to bring back some crispiness. Homemade tartar sauce keeps for two days in the fridge, well covered.

Questions about this dish

Can you bread the shrimp ahead of time?

You can bread the shrimp up to two hours ahead and keep them covered on a plate in the fridge. Fry them at the last minute so they stay crunchy.

Can you use regular breadcrumbs instead of panko?

Yes, but the result will be less airy and less crunchy. Panko, with its large flakes, creates the lighter coating typical of Japanese fried dishes.

Can you freeze breaded shrimp?

You can freeze the shrimp breaded but uncooked, laid out on a tray then transferred to a bag. Fry or bake them straight from frozen, no need to thaw.

How do you know when the shrimp are cooked through?

The shrimp are done when they turn opaque and pink all the way through, after about two minutes per side. The coating should be golden and crisp on the outside.

How long does it take to make Japanese style panko shrimp with cabbage and rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Japanese style panko shrimp with cabbage and rice?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Japanese style panko shrimp with cabbage and rice cost?

About €4.70 per serving, or €18.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten, eggs, mustard. Always check the labels of the products you buy.

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